Asparagus Pizza

Ingredients

• 1 bunch asparagus, ends snapped
• 1 cup Marinella Cherry Tomatoes, crushed
• 2-3 tablespoons Badia a Coltibuono Extra Virgin Olive Oil
• 1 cup Fontina Val d'Aosta, shredded 
• Sea Salt to taste
• 1/2 recipe Basic Pizza dough

Preheat oven to highest temperature, about 500. Place pizza stone in oven to heat. Slice asparagus in small rounds, about 1/2 inch thick (this will ensure that it cooks through on the pizza). Pat or roll out dough as thin as possible on lightly floured  parchment paper set on a cookie sheet or wooden peel. Spread crushed tomatoes over the pizza round. Sprinkle asparagus rounds and Fontina over the pizza dough; then sprinkle with salt and 2 to 3 tablespoons of olive oil. Slide the parchment paper with the pizza dough on it onto the pizza stone in the oven. Cook for 10 minutes, and then check, cooking for a few more minutes until the pizza is well-browned and cheese melted. Slide the parchment paper with pizza out onto cookie sheet or baker's peel. Cut and serve immediately.

White Pizza

Ingredients

• 1/2 recipe Basic Pizza Dough
• 1 cup Savello di Roma, shredded
• 4-5 pieces of Taleggio, each 1/4 inch thick
• Sea salt to taste
• 2-3 tablespoons Gianni Calogiuri Affiorato Extra Virgin Olive Oil
• 1-2 teaspoons White Truffle Oil

Preheat oven as hot as possible, about 500 degrees. Place pizza stone in oven to heat. Pat or roll out dough as thin as possible on a sheet of lightly floured parchment paper placed on a cookie sheet or wooden peel. Sprinkle with Savello di Roma, and place slices of Taleggio on dough. Sprinkle with salt and olive oil. Slide the parchment paper with the pizza round onto the pizza stone in the oven. Cook for 10 minutes, and then check, cooking for a few minutes more until pizza is well-browned and cheese melted. Slide parchment paper with pizza on it onto cookie sheet or wooden peel. Sprinkle sparingly with truffle oil. Cut and serve immediately.

Margherita Pizza

Ingredients

• 1 can  (28 ounces) Marinella Cherry Tomatoes
• 1/2 Basic Pizza Dough recipe
• 3 tablespoons Italian parsley, chopped
• 1/2 cup Taggiasca olives
• Sea Salt to taste
• 2 to 3 tablespoons Terre Bormane Extra Virgin Olive Oil
• 1/2 cup aged Parmigiano Reggiano (optional)

Preheat oven as hot as possible, about 500 degrees. Place pizza stone in oven to heat. Crush tomatoes lightly in a bowl. Pat or roll out pizza dough as thin as possible on lightly floured parchment paper set on a cookie sheet or wooden peel. Spread tomatoes on top, then sprinkle on parsley and salt. Sprinkle with olive oil and cheese if desired. Cook for 10 minutes, then check, cooking a few more minutes until pizza is well-browned and cheese melted. Slide parchment paper with pizza onto cookie sheet or peel, slice and serve immediately.